Description
These Biscoff Cookie Butter Macarons feature almond shells with a hint of cinnamon and a silky cookie butter buttercream filling. Delicate, spiced, and irresistibly cozy, they are perfect for gifting or adding to dessert boards.
Ingredients
- For Macaron Shells:
- 120 g almond flour, sifted
- 120 g powdered sugar, sifted
- 100 g egg whites (room temperature, aged if possible)
- 100 g granulated sugar
- 1 tsp vanilla extract (optional)
- 1/4 tsp cream of tartar (optional)
- 1/4 tsp ground cinnamon (for Biscoff flavor)
- Pinch fine sea salt
- Brown gel food color (optional)
For Cookie Butter Buttercream:
- 115 g unsalted butter, room temperature
- 180 g powdered sugar, sifted
- 120 g smooth Biscoff cookie butter
- 1–2 tbsp heavy cream or milk (as needed)
- 1/2 tsp vanilla extract
- Pinch fine sea salt
Optional Garnish:
- Crushed Biscoff cookies
- Melted cookie butter drizzle
- Ground cinnamon or edible gold dust
Instructions
1. Line baking trays with parchment or silicone mats. Preheat oven to 300 F (150 C).
2. Sift almond flour, powdered sugar, and cinnamon twice. Whisk to combine.
3. In a clean bowl, whip egg whites on medium until foamy. Add cream of tartar, then gradually add granulated sugar. Beat to glossy medium-stiff peaks; add vanilla and color if using.
4. Fold dry mix into meringue in two additions. Fold until batter flows like lava and forms ribbons that reabsorb in 10-15 seconds.
5. Transfer to piping bag with round tip. Pipe 1.5-inch rounds. Tap trays to release air bubbles; pop remaining ones with a toothpick.
6. Rest 20-40 minutes until shells form a dry skin.
7. Bake 14-17 minutes, one tray at a time, rotating halfway. Shells are done when tops do not shift if nudged. Cool completely.
8. Beat butter until fluffy, 2-3 minutes. Add powdered sugar gradually, then cookie butter, vanilla, salt, and cream. Beat until silky.
9. Pair shells by size. Pipe a ring of buttercream, add crushed cookies if desired, and sandwich with a matching shell.
10. Refrigerate filled macarons 24-36 hours to mature. Bring to room temperature before serving for perfect texture.
Notes
Use a kitchen scale for precise measurements.
Sift almond flour and sugar twice for smooth shells.
Allow shells to rest before baking to prevent cracks.
Macarons taste better after 24-36 hours of ripening.
Store refrigerated up to 5 days or freeze unfilled shells up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 85
- Sugar: 9g
- Sodium: 20mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.3g
- Protein: 1.5g
- Cholesterol: 5mg